4 Chicken breasts, cut in bite sized pieces
3/4 cup Almond Flour
1 egg
1 tbsp water
1/4 cup oil
salt & pepper to taste
(Add 1/3 cup shredded Parmesan for Chicken Parmesan!)
Heat oil in a large skillet on medium-low heat. Put almond flour in one bowl, beat the eggs and water in another. Season the chicken with salt and pepper then dip chicken pieces in egg, and then almond flour mixture, and place in heated oil. Cook for 2-3 minutes or until starting to brown then flip. Put on a paper towel to drain when fully cooked and serve with Honey mustard or SCD Ranch (Will post condiment recipes soon)
*Tip - I like to season my chicken instead of the flour. I feel like I have more control over the salt content and flavor ;)
Hi Michele! I saw your link on the Crohn's forum. Believe it or not, I never knew there was something called almond flour.
ReplyDeleteHahaha don't worry, I didn't either lol. I was like, nut flour? You mean like peanuts? =P Was a bit intimidating at first but now I just can't believe how much easier it is to work with than regular flour and SOOOOO good for you. Thanks for checking out my blog ;) You are officially my first comment! *Throws confetti*
ReplyDeleteThank you for this recipe. Delicious!
ReplyDeleteMakin' these tonight!
ReplyDelete